Bok Choy with mushrooms
1 medium onion
1 tin sliced mushrooms
6-8 baby bok choy
Basil
Thyme
Rosemary
Parsley
Salt
Fresh ground black pepper
Cut onion in medium thick slices, then into quarters.
Pour some VOO (virgin olive oil) into a very large deep pan, add the onion and sliced mushroom, and fry to your liking.
Wash and brake the bok choy leaves open and cut them into ½ or 1/3 (bite size) and add to the onion mix.
Add the basil, thyme, rosemary, parsley and salt (your preference of quantities) and fry till bok choy wilted and done.
Add fresh ground black pepper and mix through and serve.
Source and picture: Esme Slabbert’s own creation
